- November 2015
- Serves 10
- Hands-on time 30 min, oven time 40 min
A vegetarian spinach and ricotta pie encased in layers of crispy filo pastry – it can be cut up small for nibbles or works well, sliced, for lunch or dinner.
Instead of pastry, how about making something similar with pasta? Our spinach and ricotta lasagne is well worth a try.
- Vegetarian recipes
- 21.3g (10.2g saturated)
- 19.1g (5.1g sugars)
It’s important the spinach is completely dry (step 1). You can leave it out for up to 4 hours and squeeze out as much liquid as possible.
The pie keeps well for up to 2 days, wrapped in cling film in its tin. Warm through in the oven before serving.
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